This Week's Episode

Hosted by Lynne Rossetto Kasper

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Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

The Ghostwriter

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April 21st, 2012April 20th, 2013

We meet up with JJ Goode, a culinary ghostwriter, Jane and Michael Stern are back from New Orleans with fresh finds, and we talk to Wine & Spirits editor Tara Q. Thomas about Greek wines.

Recipes from this episode

Grilled Lamb Shoulder Chops Greek Style

Spring Vegetables Steeped in Dashi

Classic Pizza Margherita

Segments: 

The ROY G BIV diet: Eating one color of food each day

Amanda Thieroff, an independent radio producer and media educator in Brooklyn, N.Y., spent one week consuming only one color of food each day.

Infuse umami into vegetables by steeping them in dashi

Ohitashi -- steeping vegetables in dashi -- is a way of infusing umami and flavor into vegetables without overwhelming them. Harris Salat of The Japanese Food Report explains the simple Japanese technique.

Meet the cookbook ghostwriter behind busy chefs' best sellers

JJ Goode is one of the busiest ghosts in the business -- that is he does the actual cookbook writing for busy chefs.

Greece: A sommelier's dream

Greek wines are often high quality, unique, and a good value says Tara Q. Thomas, executive editor at Wine & Spirits Magazine and author of The Complete Idiot’s Guide to Wine Basics.

How to spot good recipes: A checklist

Who can you trust when it comes to cooking from a blog or investing in a cookbook? You should know, because a bad recipe -- one that is poorly written, or worse yet, untested -- can make you feel like a failure.

Jane and Michael Stern's Roadfood

Morning Call

Morning Call serves what may be the best beignets on earth. Once a French Market institution, it moved to Metarie in 1974. The location preserves all that was good, even beyond beignets: expertly made cafe au lait, on-the-ball uniformed staff, and soft lighting from long before flourescence.